cranberry sauce
This homemade cranberry sauce is a perfect balance of tart and sweet, making it a delightful addition to your holiday meals. It’s quick to prepare and can be made ahead of time.
Equipment
- 1 Medium saucepan
- 1 Stirring spoon
- 1 Measuring cups
- 1 Measuring spoons
- 1 Zester or grater optional, for orange zest
Ingredients
- 12 ounces fresh cranberries About 4 cups.
- 1 cup granulated sugar
- 1 cup water
- 1 teaspoon orange zest Optional, for added flavor.
- ½ teaspoon ground cinnamon Optional, for added flavor.
Instructions
- Rinse the cranberries under cold water and remove any stems or bad berries.
- In a medium saucepan, combine the sugar and water. Bring to a boil over medium-high heat, stirring occasionally until the sugar dissolves.
- Once boiling, add the cranberries to the saucepan. Return to a boil, then reduce the heat to medium-low.
- Simmer the mixture for about 10-15 minutes, or until the cranberries burst and the sauce thickens. Stir occasionally.
- If desired, add the orange zest and ground cinnamon during the last few minutes of cooking for added flavor.
- Remove from heat and let the sauce cool slightly. It will continue to thicken as it cools.
- Transfer the sauce to a serving bowl or storage container and refrigerate until ready to serve.
Notes
This cranberry sauce can be made up to a week in advance and stored in the refrigerator.
You can adjust the sweetness by adding more or less sugar according to your taste.
For a variation, add chopped nuts or diced apples for texture.